Tag Archives: baking

Old-Fashioned Blueberry Pie (Vegan)

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A while back, I made a blueberry pie because I had too many blueberries that needed to be used up and a pie seemed like the perfect solution.

The original Angel Boy said it was the best pie he had EVER eaten, which is saying a lot, because he doesn’t really care very much about desserts. The crust was crisp and flaky; even the bottom turned out golden browned, not at all soggy.

Mom and the Ferals (no longer Angel Kids) loved it too, so much that the last piece of pie had to be carefully divided between the four of them so everyone had a final taste.

After I received those glowing compliments, I decided to make it again, and hope I can replicate the delicous-ness.. I know that some people have a problem with lattice-topped pies, but it’s really quite simple, and is really the best top for a blueberry pie.

I don’t think there’s any point in posting my recipe for a crust as there are literally thousands of recipes with how-to videos on YouTube. My suggestion is to either make your own favorite recipe or buy a ready-made crust, which I’ve never actually done, but know people who have. This is the one and only time I use Crisco shortening because I hate butter crusts. I think butter flavor detracts from whatever pie filling is used, whether it’s fruit or lemon meringue or chocolate. I’ve also tried oil-based crusts but they end up way too chewy and gross, so Crisco works for me.

My filling is about five cups of fresh blueberries (these were organic), a couple tablespoons of lemon juice, 1/2 cup white sugar, and two hefty tablespoons of cornstarch, although you could use flour too. The purpose is to thicken the juicy berries and create a heavenly pie.

The lattice is beyond simple, and there are also many online directions. I’ve been doing it for so many years that it only takes a few minutes to weave the lattice over the berries.

Because pies have a tendency to bubble over and create a huge mess in the oven, a tip that I use is to place some parchment paper on a baking sheet and place the pie on that.

Ready for the 400 degree oven!

Photo by Enchanted Seashells

After baking for about 40 minutes, it needs to cool so I can have a giant slice!

Photo by Enchanted Seashells

P.S. It was DELICIOUS, not too sweet, and the crust was amazing!

The Compleat Apple Pie…Deconstructed

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Out of the mouths of babes, literally...”Grandma says that if you think you’ve added enough cinnamon, you HAVEN’T—add more!” That’s the secret to the best ever apple pie.

Re-posting from a few years ago, one of my family faves, and now the grandkids help! Well, one of them does…the other one is just like his dad and waits until it’s baked so he can eat it.

Your apple pie tutorial. An apple pie with attitude.

If you are one of the many boys and girls (OK, adults) who’ve never made an apple pie from scratch and you don’t want to meet the Grim Reaper without having made at least one perfect apple pie, you’ve come to the right place.

I’m right here, holding your hand, gently walking you through all the steps and twists and turns to create the best apple pie you will ever eat. Guaranteed.

I know you can do it! Once you’ve mastered one pie start to finish, you will never be afraid of a little old piecrust again. Pinky swear.

The Apples
The apples you choose are of the utmost importance. They need to be firm and tart and able to stand up to the heat of a 425 degree oven without becoming mushy as the pie bakes.

I like Granny Smith or Pippin apples for pies. Normally, that would be the green ones. Depending on the size of the apple, I like to use between 6-8 apples per pie.

I enjoy making my pies the old fashioned way. I peel and slice the apples.

Photo by Pixabay on Pexels.com

Squeeze a little lemon juice over the slices for a pop of flavor and it’ll help keep the apples from turning brown. Unless I’m making apple jelly, I put the peels in the compost bin, and so should you!

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This is one time when I use white sugar and don’t feel guilty about it–about 1/2 cup or to taste. Some apples need more sweetness, some need less.

The most important ingredient is cinnamon. The right amount of cinnamon elevates the apple pie to a higher level.  I use approximately 3-4 tablespoons. The kids (and dad) do a lot of tasting, so it’s a good idea to add a little at a time and taste as you go. We love a LOT of cinnamon!

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When you feel that your apples and sugar and cinnamon have reached the zenith of blissful co-existence, sprinkle one tablespoon all-purpose flour over the apples and mix lightly.

Don’t be afraid, don’t desert me before the dessert is complete–watch and learn!

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I like my mom’s favorite cookbook for old-fashioned recipes.

It’s not that difficult. It’s like many things in life. Once you try something new and master it, you lose the fear of the unknown.

The Crust
It’s not rocket science. This is a tried and true basic recipe for a two-crust pie. I don’t like to use butter in this crust because I don’t want any other flavors to ruin the apple+cinnamon perfection. I know you can use a food processor and it cuts the time in half but sometimes the most satisfying part of baking is to be fully immersed in the process as much as the final results!

For a nine-inch pie pan:
Mix together…
2 cups all purpose flour
3/4 teaspoons salt
Cut in…
2/3 cup shortening (This is one and only recipe where I use Crisco)
Sprinkle with…
Four tablespoons water (more if necessary)

What does “cut in” mean? It means you need to distribute the shortening into the flour so that the particles become the size of peas. This is what makes pastry flaky. Use a pastry blender to cut shortening into flour. If you don’t have one, use two knives and this technique: holding a knife in each hand with blades almost touching, move knives back and forth in opposite directions in a parallel cutting motion. The side of a fork or a wire whisk works, too.

pastry-blender
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Mix only until all ingredients are worked in. If you overwork pastry dough, it’ll become tough. Sprinkle the water in a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together and press into two balls for the upper and bottom crust.

At this point, if you have time, cover and chill for about thirty minutes or so.

Flour the board or counter and the rolling pin so the dough won’t stick. There are all kinds of fancy schmancy rolling pins–I’ve been really happy with this old wooden one. Flatten the balls with your hand. Roll each ball into a sort of circle; don’t go all crazy thinking it has to be perfect at this point. If it breaks or tears, just pinch and push it back together–about 1/8 inch thick. For an apple pie, I think the bottom crust needs to be a bit more sturdy than the top crust, and roll into a circle two inches larger than pie plate.

Pile high with the yummy apples.

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Redo the same steps with the other round for the top crust. Cut off the extra dough that hangs over–leaving enough to fold under.

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You can either crimp the edges…or use a fork. Dip fork tines in flour; press tines onto edge of dough. Poke with fork or knife all around to release steam as it bakes.apple18

I wanted to add an enchanted seashell embellishment to the final version.

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I molded leftover dough over a scallop shell, cut off the excess, and placed it on the pie.

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It will bake quicker than the pie–remember to take it out after about ten minutes and place it back on the pie before serving.

I always bake pies on a cookie sheet because they will invariably ooze and turn your oven into a burning, sticky, smoky mess that can set off a smoke alarm and that’s always annoying!

Bake at 425 degrees for about 45 minutes or so until it’s bubbly and the crust is beautifully browned, long enough so that the bottom crust is completely baked and not soggy.

The Finished Product

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Yummy!

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Most photos by Enchanted Seashells

Easy Homemade VEGAN English Muffins

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I love soft and chewy English muffins but they seem to be full of chemicals and dough conditioners and preservatives, so I thought I’d bake a batch of them since I’ve lately had some baking successes.

Did you know that English Muffins need no oven? They cook on the stovetop and it couldn’t be easier to whip up a batch.

In fact, it’s SO easy. I’m not going to bore you with too many photos to document every step; you can find them all over the internet if you need a more in-depth how-to.

Homemade English Muffins are crispy, chewy, golden brown, and full of nooks and crannies.

ENGLISH MUFFINS

-3 cups all purpose flour
-2 teaspoons yeast
-2 teaspoons sugar
-1/2 teaspoon salt
-1/2 teaspoon baking soda (this is what creates the nooks and crannies!)
-2 TBS neutral oil
-1 cup + 2 TBS warm water
-1/3 cup cornmeal. (cornmeal gives muffins their authentic texture.)

I used my stand mixer which made the whole process way less time consuming, but you can definitely use a hand mixer or go totally old school and mix it all by hand, which will take longer, but is actually quite satisfying…your choice.

  1. Add all ingredients EXCEPT the cornmeal to the mixing bowl. I used the dough hook. Mix on medium for about 7-10 minutes until the dough comes together in a sweet little elastic ball. Only add a drop or two of more water if it looks too dry.
  2. Place the dough into an oiled bowl, cover and let rise for about an hour or so until doubled in size.
  3. While the dough is rising, line a large baking sheet with parchment paper and coat it with the cornmeal.
  4. When the dough is doubled in size, it’s ready to roll out. Empty the dough onto a floured board and roll out to about an inch thick.
  5. Using a three-inch cookie cutter or a glass dipped in flour to prevent sticking, cut out about eight muffins. You can re-roll any remaining dough to use it all up.
  6. Place on the cornmeal sprinkled baking sheet, and dust the tops of the muffins with more cornmeal.
  7. Lightly cover with a towel and let rise again for about 30-45 minutes.
  8. Toward the end of the rise, heat a griddle, cast iron pan, or frying pan over medium heat. Do NOT oil the pan.
  9. When the muffins are puffy, gently place the muffins on the griddle. Cook undisturbed for about 7 minutes until a peek reveals the proper deep golden brown color. Turn and cook for another 7 minutes or until you see that same mouthwatering color.
  10. Transfer to a wire rack and let cool. You can refrigerate or even freeze them, but trust me, they won’t last that long.
  11. They’re easy to fork-split and toast.

I was in a hurry to taste the finished product so I didn’t take the time to perfectly roll and cut, so they’re not uniform in size.

They’re easy to fork-split and toast. These are definitely not the prettiest English Muffins, but they’re oh so delicious with vegan butter and raspberry jam.

Easy Vegetable Soup + Best Ever Focaccia, The Star of The Show!

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I hope everyone enjoyed a peaceful Christmas as we count down to 2026! Here in SoCal, we had 56 mph wind gusts along with heavy rain for most of Christmas Eve, which made for a cozy holiday.

It seemed like a great time to choose soup as a first course. For whatever reason(s), as often as I make variations of this recipe, the end result is inconsistent. Sometimes it’s great, sometimes NOT.

This time, I nailed it! The flavor was absolutely PERFECT, exactly what I had hoped for, and I decided to dust off my baking chops and make individual herby focaccias to accompany it.

I don’t know if it’s because of their diminutive size or the infused herbal fragrance, but these are seriously the best — every single bite is simultaneously crusty and chewy — flawless perfection.

I tend to make gigantic batches of soup, enough to feed an army, so this time I thought I’d scale it down to a more manageable amount.

Easy Veggie Soup
🌿 Saute 1/2 onion, a couple ribs of celery, and 1/2 bell pepper.
🌿 When onions are translucent, add two teaspoons of vegan Better Than  Bouillon.
🌿 Cook for a few minutes and add 8 cups of water, along with two bay leaves.
🌿 Add two or three sliced carrots.
I think this is where the magic happened. For some reason, I was out of tomato paste AND canned tomatoes. I didn’t feel like going to the store and was lucky enough to find a jar of marinara sauce in the pantry so I added about 3/4 cup, stirred, and brought it back to a low simmer.
🌿 Let it cook for a couple hours or so, adding more water as necessary.
🌿 Cut one or two potatoes into bite sized pieces and add along with a can of beans (any kind will work, I used garbanzo beans).
🌿 Simmer until potatoes are soft, adding more water as needed for desired soupiness.
🌿 Finally, add 1/2 cup alphabet pasta, some garden herbs, a bit of Hawaiian sea salt and pepper.
Options: Add cubed tofu, more beans…or blend for a smoother consistency.

🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿 🌿🌿🌿

Individual Focaccia
* 1 teaspoon active dry yeast
* ¾ cup warm water 
* 1 ⅔ cups all-purpose flour
* ¾ teaspoon sea salt
* 1/2 teaspoon sugar
* 2-3 tablespoons olive oil. I use avocado oil because I don’t really like the taste of olive oil. Flaky salt for topping. I chopped some of the same garden herbs: sage, chives, oregano, thyme added to the soup.

* Add the yeast to a medium bowl, then pour the warm water slowly over it. Let the mixture sit for five minutes to allow the yeast to activate.
* Add the flour, sea salt, and sugar to the yeast mixture and stir together until it forms a shaggy dough. It’ll be sticky, so you can use a bench scraper or silicone spatula. Although hands work great, too, it’s messy.
* To develop gluten, fold the dough over itself a few times until it’s stretchy and no longer shaggy.
* No kneading necessary!
* Cover the bowl with a kitchen towel or plastic wrap, then set in a warm place to rise for about an hour or until doubled in size.
* In a square 8 inch baking pan or a couple smaller pans for individual servings, drizzle a tablespoon of the olive/avocado oil to cover the bottom.
* When the dough has doubled in size, transfer the dough to the oiled baking pan(s). Gently spread the dough so that it covers the entire bottom of the pan. Push or lightly stretch the dough into the corners a couple of times to get it to stick.
* Lightly cover the dough and let rise for about 30-40 minutes, until visibly puffy.
* During the last few minutes of proofing, preheat the oven to 425°F
* Drizzle 1-2 teaspoons avocado/olive oil over the top of the puffy dough, along with herbs if used.
* Press your fingertips through the dough to the bottom of the pan and back out to form dimples.
* Sprinkle the flaky salt evenly across the top of the loaf. Bake for about 20 minutes or until brown.
* Remove from the oven and allow to cool in the pan for at least 15 minutes before eating. 

Soup + focaccia makes a great first course or dinner. Add a salad for a complete healthy meal.

Homemade Soft Pretzels: Vegan, Of Course…

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It’s been such a reallyreally long time since I baked pretzels that I almost forgot how to shape them, but it all came back pretty quickly as soon as I started rolling.

Pretzels are so easy to make, it’s something everyone should try, especially now that it’s officially fall. I like them simply salted and plain or served with a vibrantly spicy mustard dipping sauce.

Easy Soft Pretzel Recipe

Ingredients

  • 2 and 1/4 teaspoons instant or active dry yeast (1 packet)
  • 1 Tablespoon brown or white sugar
  • 1 and 1/2 cups warm water, not too hot
  • 2 Tablespoons oil or melted vegan butter
  • 1 teaspoon salt
  • 3 and 3/4–4 cups all-purpose flour plus more as needed
  • coarse salt, for topping

Baking Soda Bath
(Some recipes use lye but I think that’s not healthy, so I never have tried it and wouldn’t recommend.)
In a large pot, add 1/2 cup baking soda to 9 cups water, stir, and bring to a boil.

Instructions

  1. Whisk the yeast and sugar into warm water.
  2. Cover and allow to sit for a few minutes.
  3. Whisk in the oil and/or vegan butter and salt.
  4. Add 3 cups of flour.
  5. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined.
  6. Add 3/4 cup more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more flour, one tablespoon at a time.
  7. Knead the dough. Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Don’t add more flour than you need because you don’t want a dry dough.
  8. Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes or longer.
  9. This is a good time to start the water + baking soda boiling.
  10. Preheat oven to 400° degrees.
  11. Line two baking sheets with parchment paper or silicone baking mats. If using parchment paper, coat with nonstick spray.
  12. With a sharp knife, cut dough into twelve equal balls.
  13. Roll the dough into a 20–22-inch rope.
  14. To shape a classic pretzel, roll dough into a long rope, form it into a U-shape with the ends pointing away, then cross the ends over each other twice and bring them down to the bottom of the U, pressing to seal.
  15. There are lots of great YouTube videos that explain in detail how to shape pretzels if you need help.
  16. When the baking soda water has come to a rolling boil, drop 1–2 pretzels in for 20–30 seconds. Any longer than that and your pretzels will have a GROSS metallic taste.
  17. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle the top with coarse sea salt. Repeat with remaining pretzels.
  18. If you want, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
  19. Bake for 12–15 minutes or until dark golden brown.

I used my stand mixer to knead, placed in another bowl, let rise for about 30 minutes, and cut into 12 equal balls.

Roll to about 22 inches. This is the fun part.

eatlittlebird.com

Not perfectly shaped, but it doesn’t really matter as long as they taste good.

Drop into the boiling baking soda water for only 20-30 seconds. The water isn’t dark gray, not sure why the photo shows that color.

Bake 15 minutes or so depending on your stove.

They won’t win any awards for beauty but they were DELICIOUS.

Tip: Don’t forget to put the salt on before you bake or it won’t stick.

It’s A Tofu Miracle!

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Yes, an actual tofu miracle!

Tofu Tip: Save tofu water; do NOT discard it!

Photo from Pinterest

Tofu water can be used to water plants, add to compost, or as a substitute for aquafaba or other liquids in recipes. 

My mind is completely blown. I’ve drained tofu water ever since I started eating it, and that’s been a long long time.

Truthfully, I never thought it was anything but messy and annoying. Now I’ll save every single drop and tonight, I’ll try a DIY Tofu Facial.

Here’s what I learned: tofu water contains beneficial nutrients like protein, fat, carbohydrates, and minerals (N, P, K) which fertilize plants and promote growth. You can also drink it, use it in soups, or even for DIY facials due to its soothing properties. 

Some things you can do with tofu water:

  • Plant Fertilizer: Pour it onto your houseplants or in your garden to provide nutrients and help them grow. 
  • Compost Additive: The liquid can be added to a compost heap to enhance the organic material and nutrient content. 
  • Aquafaba Substitute: Use it in recipes that call for aquafaba (the liquid from canned chickpeas) as a vegan alternative for binding ingredients in sweets or savory dishes. 
  • Cooking Liquid: Incorporate it into dishes like soups or stocks, especially if the liquid has been reduced to a thicker consistency. 
  • Baking: Add it to the overall liquids.
  • Beverage: Some people boil tofu water with flavorings like vanilla almond milk, stevia, or cocoa for a nutritious drink. 
  • Smoothies: Add to blender with juices, plant milks.
  • Facials: Tofu water contains compounds that can have soothing and calming effects on sensitive skin. 

Let me know if you tried any of those suggestions, or if you plan to!

“Why are you always in the kitchen?”

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These incredibly observant Angel Kids of mine are full of nonstop chat as they watch my every move with their laser focused eyes and brains, especially when they sit at the counter (their favorite spot), waiting to be served exactly like baby birds in a nest with their beaks open wide for mom to bring a freshly caught worm..

“Why are you always in the kitchen, Grandma?” “It’s like you have a force field around you and you’re stuck in there.” (He is SO funny.)

“Yeah, Grandma, you’re always in the kitchen!” Angel Girl has to offer her opinion, too. ALWAYS.

I stop chopping veggies or flipping pancakes or cutting the crust off another slice of bread (only for Angel Girl), and respond with a question,

“Why are you guys always hungry?”

Well, that made them think a bit, that’s for sure.

“Good point”, Angel Boy 2.0 sagely nods as he ponders what I meant by that, as he chews on a slice of apple.

Those kids LOVE apples as a pre-meal snack. Sometimes dipped in nut butter, but they’re perfectly satisfied with a bowl of sliced apples.

The key is to give each of them their own bowl or they’ll squabble about equal amounts. “Why does s/he have more than me?” Since I only birthed one child, I’m not used to this kind of sibling behavior. I actually find it incredibly annoying and to avoid listening to it, for me, separate bowls are the easiest solution.

They eat a lot, not junk food or snacks, but wholesome and dense nutrition. That’s what healthy kids do; eat, play, sleep. They’re exactly like puppies. Their growing bodies and brains demand it and I’m only too happy to oblige.

“Play with us, Grandma. We’ll even play Candyland just for you. Or Scrabble.” That’s quite the concession on their part, as they know those are my two favorite games.

“How about after you guys have this smoothie and ants on a log and a (lentil/oat/kale) muffin, we’ll play. How does that sound?”

Two curly heads nod in unison.

Eat, play, sleep.

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Featured photo by Enchanted Seashells at Crystal Cove. Vintage kitchen, not mine.

Easy Crockpot Apple Butter Recipe 🍎

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Is there anything better than homemade apple butter?

Apple butter is not a single invention by one person, but rather a preservation method with roots in medieval Europe. It originated in Germany and the Netherlands, with monasteries in those areas using it to preserve their apple harvest. 

The Pennsylvania Dutch, who are actually of German origin, later brought the practice to North America, particularly to Pennsylvania, and it then spread throughout Appalachia and the American South. 

This is how they used to make apple butter! It was a slow, laborious process.

My mom and I made apple butter every year. We’d get a bushel of apples and spend a fun day working together.

Cooking apple butter typically takes eight to twelve hours in a slow cooker on low heat. This long, slow cooking process allows the apples to break down, caramelize, and develop the rich, sweet flavor characteristic of apple butter. 

Here’s my easy recipe. Even though it’s easy ingredient-wise, it’s going to take a long time for the apples to cook down, so be patient, otherwise, you’ll end up with a lot of applesauce.

Ingredients:

🍎 Apples, a lot of apples. I used the ones from my tree so I know they’re organic and free of any pesticides.

🍎 Cinnamon…I add a massive amount of cinnamon because that’s how we like it, so add as much or as little as your taste dictates.

🍎 Water

🍎 That’s all you need, except this time toward the end of cooking, I tasted the concoction and added two tablespoons of apple cider vinegar and three tablespoons of sugar because my apples were VERY tart. (ACV brings out the sweetness, too.)

First, core and cut the apples into medium size pieces or chop them smaller, whatever you feel like doing is fine. No need to peel.

I started the cooking process on the stovetop, rather than in the crockpot, because I had too many apples to fit and I needed to wait until they cooked down before transferring. This is when you add water, about 1/2 cup to one cup depending on the amount of apples you have.

Add cinnamon.

Cook over medium heat for about an hour, stirring ever so often so the bottom doesn’t burn. I used a potato masher to make sure the apples were all getting softened.

When it looks like applesauce, carefully spoon into a blender and zap until smooth.

After that, transfer it into the crock pot and cook on high for four hours. Stir every once in a while.

After that initial four hours, turn the crockpot on low for twelve hours to cook overnight. Keep the crockpot top cracked open or condensation will form and drip into the pot and make the apple butter too watery.

If you like it super smooth and creamy like we do, blend it one final time.

And this is the finished product, so good you’ll want to eat it with a spoon. It looks like chocolate, doesn’t it? YUM!

While it’s still warm, I store some in glass canning jars in the refrigerator to eat right away, and freeze the rest.

An Apple A Day🍎

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If an apple a day is supposed to keep us healthy, what can I do with all of these?

This is the first year I won the battle with rats and squirrels. I netted and secured the entire tree and picked the most abundant harvest yet.

I counted at least seventy apples and now I’m left with a busy day.

Photo by Enchanted Seashells

I’ll post the recipes later, but I plan to fire up the crockpot to cook and freeze applesauce, apple butter, and prep apple slices ready for pies. I’m feeling very much like Little House on the Prairie with this bounty. I am so proud of myself!

Photo by Enchanted Seashells

These apples were from one tree; there’s another tree on the upper garden with smaller apples but I’ll pick them today and add them to the crockpot, too.

The smell of apples + cinnamon is sooo therapeutic! 🍎

I Can Do Hard Things But Failed With Sourdough Starters Until Now

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I can do hard things but successfully birthing sourdough starter eluded me every single time.

This isn’t funny. One day I say I’m not giving up and the next day I want to toss it out (again) and NEVER try.

I gave myself an ultimatum to attempt it ONE MORE TIME and then give up forever.

Here’s what worked for me: I stopped going crazy following all the scientific recipes and stopped reading the voluminous numbers of posts and pages and websites and YouTube videos dedicated to creating the proper sourdough starter and did it my way, kind of haphazard and casual. I mean if people had been baking with sourdough starters for hundreds of years with zero technology, how difficult could it be?

I’m happy to report that my efforts finally worked. I don’t have any pics of the starter because it’s really not impressive; just a blob of a bubbly and fermenting flour and water mixture.

The real beauty is the reward for my perseverance, I baked it in a standard loaf pan to make it easier to toast. It rose like a cloud and tastes absolutely perfect. Crusty and rustic with a soft, chewy, sour interior texture.

I don’t remember the recipe I followed but the only ingredients are flour, water, salt. It takes a very long rising time, the longer the better for more sour flavor. I let it rise for twelve hours, so it’s definitely not a quick bread, but worth the wait, trust me!

All I have to do now is continue to feed the starter I’ve saved in the refrigerator and I can have sourdough all the time.

Yay for tenacity!